Cheesy Bacon Muffin Tin Breakfast Quiches Recipes

MINI BACON CHEESE QUICHE WITH PUFF PASTRY

Steps:

• Heat a little oil in a medium frying pan and cook bacon until brown. When cooked, place the bacon on absorbent paper and cool. Dice the bacon into tiny pieces and put them aside for later.
• Finely slice the spring onion and grate the cheese. Put these aside.
• Next, prepare the wet filling. In a medium bowl (or jug) mix the heavy cream, milk, and eggs until well combined, season with salt and pepper.
• Preheat oven to 220°C (425°F). Lightly grease the insides of the mini muffin tin.
• If your puff pastry comes unrolled, you will need to roll it out thin before cutting into rounds. Use a round cookie cutter to cut circles of dough to line the insides of the mini muffin tins.
• Place the rounds in the cups of the prepared muffin tin. Carefully push the pastry to the bottom of the cups and gently press the pleated pastry to the sides. The pastry should be level with the top of the muffin tin. Note: You don't need to blind bake the pastry before adding the filling.
• Divide the onions, bacon, and cheese evenly between the pasty-lined muffin cups.
• Carefully pour the creamy egg filling into each of the muffin cups. The liquid should be level with the top of the muffin tin.
• Place in the preheated oven and bake for 20 minutes or until golden brown.
• Remove from the oven and allow to stand in the tins for about 5 minutes before transferring to a wire rack.
• Serve warm or at room temperature.

CHEESY BACON MUFFIN TIN BREAKFAST QUICHES

Steps:

• Heat oven to 350°F. Spray insides of Texas (jumbo) muffin cups with non-stick cooking spray. Unroll both pie crusts and slice each into quarters so that you have 8 pieces of dough. Press each piece into one muffin cup. (Note: This recipe yields 8 quiches. Use an 8-cup pan if you have it, or divide the batch between two 6-cup jumbo muffin pans, like we did.)
• Place a slice or two of Canadian bacon or ham in the center of each crust. In a large bowl, whisk together eggs and cream until well combined. Stir in cheddar, red pepper, spinach, onion and garlic.
• Spoon mixture into muffin cups. Bake for 35-45 minutes, or until the centers are set. Serve warm or at room temperature.

MUFFIN SIZED BREAKFAST QUICHE

Steps:

• Preheat oven to 375.
• Lightly grease your muffin pan with spray or oil on a paper towel, set aside.
• Saute the Chopped Onions in a pan with the tablespoon of oil, until translucent.
• Crack the eggs in a bowl and beat as if making scrambled eggs. Salt and Pepper eggs to taste.
• Into the greased muffin cups add about 3 or 4 leaves of Spinach. (You probably won't use the whole bag.).
• Top the Spinach with about a teaspoon each of the sauted Onions.
• Top the onions with about 1 Tablespoon each of the Cheddar Cheese.
• Then ladle enough egg mixture into each muffin cup to fill the tin about 2/3 full.
• Bake your little quiches for 10-20 minutes, (depending on the size of your muffin tin cups.) They should be nicely browned on top, but do not overcook. Check for doneness with a toothpick.
• Let your quiche-muffins cool for 10 minutes in the pan. Then using a dinner knife, gently run the blade around the perimeter of each muffin to loosen. Then plop them carefully on a plate to finish cooling and serve.

CHEESY BACON BRUSSELS SPROUTS

Steps:

• Heat oven to 350°F. In 3-quart saucepan, place Brussels sprouts; add enough water just to cover. Heat to boiling; boil 6 to 8 minutes or until crisp-tender. Drain and return to saucepan; set aside.
• Meanwhile, in 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels and set aside. Drain all but 1 tablespoon bacon fat from skillet.
• Add butter to bacon fat in skillet. Heat over medium-high heat until butter is melted. Add onion; cook 2 to 3 minutes, stirring frequently, until crisp-tender. Add flour, thyme and pepper; cook and stir until well blended. Gradually stir in half-and-half and bouillon granules. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in Parmesan cheese.
• Pour sauce over Brussels sprouts in saucepan; mix gently. Spoon into 2-quart casserole. Bake uncovered 25 to 30 minutes, sprinkling with crumbled bacon and Cheddar cheese for last 10 minutes of baking, until hot and bubbly.